just transferred my Munich Dunkel to secondary fermentation. The FG was a bit off of the 1.013 (it was 1.021) that the recipe called for, but after some research, I decided it was time. Worst case scenario, I'll have a little less ABV than the 5.5% that it's supposed to have. Not to mention I was a bit under to begin with. oh well.

I can't expect the first batch to be spot on.

SOME PEOPLE ARE NARROW MINDED, OTHERS LIVE IN REALITY ~ EURO-ELITISM
l Arron lSPACE

Today I tried to get my cider to pour without foam!
I tried with a bunch of different PSI's and no luck!
I think my 6 foot line may be too short causing the foam.
So I fired off a PM to a couple smart people on HBT forum.

yeah, I drank about half of the gravity test tube. it was delicious except for being flat, a little warm for my taste, and kinda syrupy. haha.

All jokes aside, I can tell it's a very nice dark lager. My whole house smells like it now, and I love that. Took me a solid 20 minutes to clean the carboy, which accounts for the smell. In about a week and a half, I'm going to order my CO2 kit and start another batch. I want at least 2 beers at a time to be kegged. I like options.

SOME PEOPLE ARE NARROW MINDED, OTHERS LIVE IN REALITY ~ EURO-ELITISM
l Arron lSPACE

I plan to always have at least 2 selections on tap at all times.
The one nice thing about buckets is that I was able to clean 3 of them in less than 5 minutes because I can get my hands and arms into them.
The down side to the buckets is that I can't see whats going on inside the buckets.

Today I tried to get my cider to pour without foam!
I tried with a bunch of different PSI's and no luck!
I think my 6 foot line may be too short causing the foam.
So I fired off a PM to a couple smart people on HBT forum.

shorten the line, the draught guy at the LHBS said you shouldn't run more than 5 feet or you will end up with foaming problems (I'm guessing because of the large surface area inside that long of hose)

Quote:
Originally Posted by VDubVirus

just transferred my Munich Dunkel to secondary fermentation. The FG was a bit off of the 1.013 (it was 1.021) that the recipe called for, but after some research, I decided it was time. Worst case scenario, I'll have a little less ABV than the 5.5% that it's supposed to have. Not to mention I was a bit under to begin with. oh well.

I can't expect the first batch to be spot on.

You can always re-pitch some yeast, won't do any damage.

In other news, I'm going to have to pick up a manifold and another tap for my 2nd keg. The NBA should come out of the fermenter this week, and then I am brewing again in 2 weeks, might even need another keg if we don't drink the stout fast enough.

Ok, new design, I'm going to plan on a 3-tier for now, unless the r/c car sells I won't have enough monies for a pump. Will do an electric HLT, and keep my current burner for the BK. I will build it so that I can easily convert the top and bottom tiers, to a 2 tier, for when I can afford a pump. Also discovered yesterday that Joey at DJM will be willing to weld up some stainless for me, so my keggles are going to have nice welded fittings on them

ok, my 2 keggles (16.5" diameter x 24"), and this cooler (20"Lx18"Wx21"H), means I can go with 20" square levels for the brewstand. Make each level at least 2" above the top of the next, give me... 4" for caster (approx), 4" for the base, plus 1" for the burner, plus 26" to the next level, plus... oy, my head is hurting. But, I have a better idea of what I'm going to do now. back later with a sketchup...

So on my walk to and from the school I was thinking about that awesome one you posted above where you could put the kegs down low for storage.
How fast do you think that he'd go thru a tank of propane?
Have you considered down the line getting a bigger tank?